Sébastien Boudet, 48, is a baker and pastry chef. He has written several cookbooks, runs the intimate bakery “Tofta Sud” on Gotland, holds baking courses and is also a jury member in the television program “Dessertmästarna”.
Sébastien grew up in France and came to Sweden as a 25-year-old, when he met his wife, who is Swedish.
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Sébastien Boudet gave a summer talk about sourdough
In 2012, Sébastien gave a summer talk. There he talked about his life, his journey and baking, among other things. He also talked about his passion for sourdough.
Sébastien bakes both bread and pastries and in an interview with Sweden’s radio he shares some simple tricks to get his whipped cream perfect.
He also tells you what to avoid when whipping cream, or “friction the cream” as he says.
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You should think about that when you whip cream
When whipping cream, Sébastien says it’s important not to whip too hard, so the cream becomes cracked and gritty.
But at the same time he doesn’t want it fluffy.
– I don’t want the cream to be airy and fluffy, he says to Sweden’s radio. I want it to be silky and very smooth.
To get the cream perfect, he whips in a slightly different way. Not in a bowl, but in a rectangular box. The whisk means he should use thin threads.
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You should never do that when whipping cream
In order for the cream to be both silky and very smooth, you should never whip too quickly.
The cream should be whipped very slowly and carefully, says Sébastien. The reason is that you don’t want to get any air bubbles into the cream.
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